The corn pones recipe
I know all of you have been waiting with bated breath for my corn pones recipe. I'm happy to share it, but I wonder if you will have the same craving for corn pones that I do if they aren't a food of your childhood. I'm also worried that the directions won't make sense unless you've seen your mother do it.
I love corn pones slathered in butter with almost anything, but particularly dishes like ham hock and cabbage, or black-eyed peas with chopped onion sauteed in bacon fat.
But, hey, corn pones would also be great with duck confit. ...
2 cups white cornmeal
3 cups boiling water
2 tablespoons bacon fat (heaping)
1 teaspoon salt
Preheat oven to 400 degrees. Heat two cookie sheets in the oven.
Add water to cornmeal, stir well. Add bacon fat and salt. While the batter is still hot, shake from a wet spoon onto HOT greased cookie sheets. Press the round of batter on top with wet fingers lengthwise to form ridges that look nice, get crisp and also hold butter in a delicious way. (If you don't keep rewetting your fingers, the batter will stick to them.)
Bake 25 minutes. Makes 20 to 24. These freeze and reheat well. Please understand, unlike cornbread, these don't rise at all.
Report back here after you make them.